Prep 10 mins
Cook 10 mins
I know this sounds strange, but these pancakes are so light and fluffy! Almost like crepes. Give it a try...you'll love the result!
- 1 cup cottage cheese
- 6 eggs
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 cup oil
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla
- Put all the ingredients into a blender or food processor and mix until smooth.
- Drop the batter by large tablespoons onto a lightly greased skillet or griddle.
- Flip the pancakes when the first side is slightly brown.
- Continue cooking until both sides are a nice light brown color.
My husband didn't even know these were made with cottage cheese - and thats a good thing! I scaled the recipe in half, used low fat cottage cheese, 1% milk & whole wheat flour to make me feel less guilty about topping with maple syrup. Thanx Kristen!
I cut this recipe in half, and it made more than enough for 1 person. To make this lower fat, I used unsweetened applesauce instead of all but 1 tsp of oil, substitute whole wheat flour, used skim milk, used 1 whole egg and 2 whites (for the half recipe), & added some cinnamon and Splenda to the batter. This is a keeper! Great breakfast for fitness people, who try to get in lots of protein!
First time I saw a pancake recipe that uses cottage cheese. Made them for breakfast this morning...topped them with some raspberry preserves and a dollop of light whipped cream...yummy! Thanks for posting.